Name: Hawaiian Grilled Teriyaki Chicken Pineapple Skewers
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Ingredients: 1.5 lb boneless, skinless chicken thighs cut into 1.5-inch pieces (700 g); 1 cup fresh pineapple chunks (about 1 small pineapple); 1 medium red onion cut into 1.5-inch chunks; 1 large green bell pepper cut into 1.5-inch pieces; 1 large red bell pepper cut into 1.5-inch pieces; 1 small zucchini sliced into ½-inch rounds or half-moons; 3 tablespoons soy sauce (use minimal amount for balance); 2 tablespoons honey or brown sugar; 2 tablespoons fresh lime juice; 1 teaspoon smoked paprika; 2 cloves garlic, minced; 1 teaspoon sesame oil; 1 teaspoon fresh ginger, minced (or ½ teaspoon ginger powder); 1 tablespoon ketchup for thickening (OR 1 tablespoon cornstarch mixed with 2 tablespoons water)

Description

These Hawaiian Grilled Teriyaki Chicken Pineapple Skewers feature tender chicken pieces marinated in a savory and slightly sweet teriyaki sauce. Grilled to perfection alongside juicy pineapple chunks, they offer a delightful combination of smoky, sweet, and tangy flavors. This dish is perfect for a vibrant and flavorful meal that captures the essence of island-inspired cuisine

Ingredients

Scale

For the Skewers:
1.5 lb boneless, skinless chicken thighs cut into 1.5-inch pieces (700 g)
1 cup fresh pineapple chunks (about 1 small pineapple)
1 medium red onion cut into 1.5-inch chunks
1 large green bell pepper cut into 1.5-inch pieces
1 large red bell pepper cut into 1.5-inch pieces
1 small zucchini sliced into ½-inch rounds or half-moons

Teriyaki-Style Sauce / Marinade:
3 tablespoons soy sauce (use minimal amount for balance)
2 tablespoons honey or brown sugar
2 tablespoons fresh lime juice
1 teaspoon smoked paprika
2 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon fresh ginger, minced (or ½ teaspoon ginger powder)
1 tablespoon ketchup for thickening (OR 1 tablespoon cornstarch mixed with 2 tablespoons water)

Instructions

Prepare the Sauce / Marinade
In a small saucepan, combine soy sauce, honey or brown sugar, lime juice, smoked paprika, garlic, sesame oil, and ginger.
Bring the mixture to a gentle simmer over medium heat.
Add ketchup or the cornstarch slurry to thicken the sauce. Simmer for 2–3 minutes until the sauce coats the back of a spoon.
Remove from heat and allow it to cool slightly.

Marinate the Chicken
Divide the sauce into two equal parts.
Place the chicken pieces in a bowl or zip-top bag and pour half of the sauce over them. Toss to coat evenly.
Marinate in the refrigerator for about 30 minutes.
Keep the remaining half of the sauce for basting and serving.

Assemble the Skewers
Thread the chicken pieces onto metal skewers, alternating with pineapple chunks, red onion, green bell pepper, red bell pepper, and zucchini slices. Leave some space between pieces for even cooking.

Grill the Skewers
Preheat the grill or grill pan to medium-high heat and oil the grates or pan.
Grill the skewers for 12–15 minutes, turning every 3–4 minutes.
During the last few minutes, brush the skewers frequently with the reserved sauce for a glossy finish. Use one portion of the sauce for basting and keep a separate portion for serving to avoid double-dipping.
Cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit

Notes

Try marinating the chicken longer for deeper flavor
Avoid overcooking to keep it juicy
Use fresh pineapple for best sweetness
Grill on medium heat to prevent burning
Let skewers rest before serving for tenderness

Prep Time: 60
Cook Time: 15